CLOS FOURTET
2023 1er Grand Cru Classé Saint Emilion
| Grapes | Cab Franc, Merlot, Cab Sauv |
| Colour | Red |
| Origin | France, Bordeaux |
| Sub-district | Saint Emilion & Satellites |
| Village | Saint Emilion |
| Classification | 1er Grand Cru Classé |
| ABV | 14% |
Starts right out of the gate with fragrant white flowers, lime zest freshness, scraping pumice stone limestone feel, strong Clos Fourtet character coming through, with cassis and black cherry fruits, a whirl of peony and iris flowers, inching forward step by step through the palate. Aged in 2% amphora, 45% new oak, with berries destemmed but uncrushed befpre fermenting. Stephane Derenoncourt consultant. Drinking range: 2030 - 2045 Rating: 95 Jane Anson, www.janeanson.com (May 2024)
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The 2023 Clos Fourtet is pure class. Elegant and soaring, the 2023 offers up an exciting mélange of dark-toned fruit, leather, incense, dried herbs, pencil shavings and crushed rocks. Beams of supporting limestone-infused tannin and acid give Clos Fourtet is super-distinctive feel. The long, enduring finish is a thing of beauty. Clos Fourtet remains a benchmark example of wines from Saint-Émilion's famed limestone plateau. Tasted two times. Drinking range: 2030 - 2063 Rating: 94-96 Antonio Galloni, www.vinous.com (May 2024)
Close to the traditional blend here, with 87% Merlot, 7% Cabernet Franc and 6% Cabernet Sauvignon. The yield was 46 hl/ha, the highest since 2016 here. The picking started on September 14th, finishing October 3rd, picking a few parcels before the rain, but most afterwards. Fermented with whole berries, with pigeage to obtain a soft extraction. A lightly desiccated fruit character on the nose, with perfumed red cherry and sweet raspberry, with threads of red pepper, mint and violets. A very tense, charming start to the palate, with a supple and sinewy upper layer of fruits, which reveals a core of firm tannins, tightly knit, giving the midpalate a rich and lightly drying, limestone grip. It finishes with an infusion of this same grippy but nicely integrated structure, which dominates the length. This is a firm and tense example of Clos Fourtet, carried along in part by its acidity, and it should develop well. Tasted twice. The alcohol is about 14%. Rating: 92-94 Chris Kissack, www.thewinedoctor.com (Apr 2024)
The 2023 Clos Fourtet is especially suave and refined this year, wafting from the glass with deep aromas of red berries, licorice, violets and pencil shavings, framed by a nicely integrated patina of new oak. Medium to full-bodied, supple and layered, with a velvety attack that segues into a bright, precise mid-palate, it's pure and lively, concluding with a mineral finish. Rating: 94-96 William Kelley, The Wine Advocate (Apr 2024)
Clos Fourtet
Guarding the westerly approaches to St Emilion village was a fort that became a château – Campfourtet renaming itself Fourtet sometime in the 19th Century. The 19.2 hectares are split between two main blocks, 14 hectares immediately around the buildings, and a further 5 about 400 metres away. Often spoken of as among the better estates in St Emilion, it has only really lived up its potential greatness in recent years under the tenure of the Cuvelier family, who purchased Clos Fourtet in 2001. These Cuveliers are not related to the Léoville Poyferré Cuveliers, and came from outside the world of wine - Philippe was running the Guilbert / Niceday office supplies company. His son Mathieu helps to run the properties. The Cuveliers own Château Poujeaux, in Moulis-en-Médoc, and subsequently bought Clos Fourtet’s neighbour Château Grandes Murailles, although they have resisted the temptation to merge the two together. The vineyards are 85% Merlot, 10% Cabernet Sauvignon and only 5% Cabernet Franc, with an average age of 30 years. There is a tendency toward organic/biodynamic viticulture, although full conversion is still some way off.
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Showing beautifully, the 2000 Château Beau-Sejour Bécot is fully in its prime drink window and offers brilliant aromatics of red and black fruits, cedar pencil, tobacco leaf, truffle, and licorice. Full-bodi...(read more)
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